In a medium bowl, whisk egg yolks until smooth and creamy. Set aside.

In a medium saucepan, whisk together cream, milk, granulated sugar, cold brew coffee concentrate, and fine sea salt. Simmer over medium-low heat, stirring frequently, until sugar dissolves.

Whisk a splash of the hot coffee-cream mixture into the egg yolks.

Continue tempering hot into cold, a few splashes at a time, whisking well after each addition, until you’ve incorporated about half of the hot cream mixture.

Pour back into saucepan. Cook over medium heat, stirring constantly until mixture thickens slightly, about 5-7 minutes.

Remove from heat. Whisk in coffee extract and coffee flavored brandy, if using.

Pour into a bowl. Let sit at room temperature, uncovered until mixture stops steaming. Cover and refrigerate at least 12 hours, or overnight.

Whisk chilled base briskly to recombine.

Pour into frozen ice cream maker, with bowl frozen according to manufacturer’s instructions. Churn until thick and creamy, about 15 minutes, or until consistency resembles soft serve ice cream.

With a flexible rubber spatula, scoop ice cream into a freezer-safe container. Freeze 2-4 hours prior to serving. For a scoopable consistency, allow to stand at room temperature for 10-15 minutes prior to serving.

Store homemade ice cream in the freezer for up to one month.